* Exported from MasterCook * Fiery Chili Salsa Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Preserves Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 c Tomatoes -- peeled & chopped 1 c Chili peppers -- roasted * & -- chopped 3/4 c Red bell peppers -- roasted * & -- chopped 3 c Onions -- chopped 1 c Vinegar 1 cn Tomato paste 3 cl Garlic -- minced 1 tb Salt 1/2 ts Pepper * Note: You'll need a total of 2 lb peppers. Roast by placing on an oven rack, slit them first to allow the steam to escape. Broil, turning occasionally for 25 minutes or until the skins darken & blister. Cover with a damp cloth & let cool. Peel off the skins & discard. Discard seeds as well. In a large pot, combine tomatoes, peppers with the rest of the ingredients. Bring to a boil over medium-high heat. Reduce heat, simmer & cook uncovered, stirring occasionally for 1 to 1-1/2 hours or until thickened. Ladle hot sauce into 500 mL canning jars leaving 1/2" headspace. Wipe rims & seal. Process in boiling water canner for 15 minutes. Remove, cool, lable & store. - - - - - - - - - - - - - - - - - -